Among different rice preparation curd rice is an easy recipe one.Thayir sadam is served lastin the menu .South Indian meal meal will not end without curd rice.This is both in exotic menu as well as satvic menu.curd rice is offered in temples also.During the month of Margazhiafter chanting Thirupavai and Thiruvampavai they give some rice variety as prasadam this is one such.
*Cooked rice 1cup
*Curd. 1/2 cup
*milk 1/2 cup.
*Oil 2 tbs
*Mustard seeds1/4 tsp
*urad dhal1/2 TSP
*curry leaves a few
*green chillies 2
*ginger a small piece chop or grate
*raw mango 1 tsp. Chopped
*coriander leaves chopped
*salt as needed.
1.Cook rice. It should be mushy.so after cooking rice mash it with a laddle.
2.When it is cold add milk,curd and salt mix well.
3.To a small frying pan pour 2 tbs of oil then add mustard seeds when it splutters add urad dhal then add chopped chillies,curry leaves,ginger and raw mango and fry a little and to the rice mixture..
Serve with pickle.
Some like to have with potato fry,some with okra fry and some with vengaya vadagam.
One can serve with grated carrot for more healthy version.
*can top with pomegranate to make it colourful too.
*green grapes or raisins can be added
1.If you are going to consume after few hours more milk should be used with 2 or 3 tbs of curd
2.After mixing the rice should be loose.
3.Depending on your taste increase the or decrease the quantity of curd.
4. Never use hand for mixing as it will increase the sourness
5.While adding milk to rice see that the rice is cold..
As a side dish an easy method of preparing an easy pickle.
To cut raw mangoes add red chilly powder and required amount of salt.Mix well.If you want can add seasoning too.
We have a number of variety rice carrot rice is an easy one.We can say that it is lunch box special.It is kids special.
We can prepare in two ways.One is the pressure cooker method thepther one with the left over rice.
- Rice: 1 cup
- Onion-1 or 2 sliced
- carrot:3/4 cup cut in small pieces
- Coriander leaves 1tbs
- Bay leaf:1
- cardomom a few
- Vegetable masala powder:1 or 2 tsp
- salt to taste
- mint leaves few
- Oil or ghee
- Coconut:1/4 cup
- Coriander leaves:1 tbs
- Ginger: a small piece
- Garlic 3 or 4 pods
- Green chilly:1
Wash and keep rice aside
- Keep cooker in stove.Add oil or ghee.
- put bay leaf when it gets heated.
- add cardomom to it.
- Add coriander and mint leaves to it
- Add sliced onions and saute it.
- Now add cut carrot pieces to it
- Then add the ground paste to it and mix well.
- Add vegetable masala powder to it.
- Now add the washed rice to it and fry for few seconds.
- Now add water to it after adding salt to it.
- Close the lid and keep for 2 whistles
Serve with papad and raitha.
1.I have used Sonam masoori rice steam which I use daily for cooking.I used 2 cups of water and kept till 2 whistles.
2.Can use basmati rice but use water accordingly
3.If it is prepared with left over rice same steps from 1 to 8 steps have to be followedcan use grated carrot or if cut pieces boil and add before adding cooked rice.
4.For a variation can add sambar powder instead of vegetable masala.
5.If for kids can fry nuts and add to it.
Coconut rice is one among the rice varieties common in South India.It is easy to make recipe.It is prepared for Navrathri also.Freshly grated coconut will be more tasty.Many prepare with different ingredients but mine is very simple one.I add coconut oil which is really yummy.
- Cooked rice -1 cup;
- Grated coconut -1/2 to 3/4 cup
- Onion chopped-2 to 3 tbs
- Green chillies -2 to 3 accdg. to taste
- Urad dhal and mustard seeds-1 tsp
- coconut oil- 2 tbs
- curry leaves-few
salt to taste
1.Cook rice seperately and keep aside.
2.In a kadai add coconut oil then add mustard seeds when done add onions, chillies and curry leaves. Saute it.
3.Now add coconut scrapings and required salt.saute it for few minutes.
4. Now add the cooked rice and mix well.
Serve with papad or fryums/vathal.
My family members likes this very much.Do try and let me know.